Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Italian Seasoning with Mediterranean Oregano Description
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All Natural
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Non-GMO
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Kosher
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Non-Irradiated
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Non-ETO (ethylene oxide)
A classic blend of Italian herbs like oregano, thyme, basil for adding Italian flavor not only to pasta and pizza — Frontier® Italian Seasoning Blend will enhance any savory dish.
Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.
Free Of
GMOs, ETO.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Ingredients: Oregano, marjoram, thyme, rosemary, basil, sage.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Shrimp Zoodle Bowl With Pomodoro Sauce
This scrumptious shrimp dish ditches pasta for zoodles, aka zucchini noodles, and tops everything with an Italian raw pomodoro sauce. The shrimp is sautéed quickly with fresh corn and sweet pepper, tossed with spiralized squash and topped with mouthwatering flavor from tomato, garlic and fresh basil in the light sauce. The whole bowl comes together with bright taste to warm, nourish and cheer you.
Want some tips to avoid soggy zoodles? Keep the skin on your squash when spiralizing, pat dry and don’t overcook! Zucchini noodles cook quickly, taking just 2 to 3 minutes to warm up in a hot pan. Zoodles should be cooked al dente – just like pasta.
Shrimp Zoodle Bowl With Pomodoro Sauce
- 1 lb. shrimp (peeled and deveined)
- 3 Tbsp. extra virgin olive oil (divided)
- ½ tsp. garlic powder
- ½ tsp. Italian herb seasoning
- 1/4 tsp. salt
- 1/4 tsp. pepper (freshly ground)
- 1 small onion (minced)
- 1 sweet pepper (small dice)
- 3 ears corn (kernels removed from cobs)
- 2 medium-sized zucchini (or yellow summer squash, spiralized)
Pomodoro sauce
- 2 cups vine-ripened tomatoes such as plum tomato or slicing tomato (seeded and chopped)
- 2 Tbsp. extra virgin olive oil
- Handful fresh basil leaves (roughly chopped)
- 2 cloves garlic (pressed or finely minced)
- Salt
- Pepper (freshly ground, to taste)
Pomodoro sauce
- In bowl, stir together tomatoes, olive oil, basil, garlic stir and season with salt and fresh ground pepper.
Shrimp & zoodles
- In large bowl, stir together shrimp, 1 tablespoon olive oil, garlic powder, Italian herb seasoning, salt and pepper.
- Heat large sauté pan over medium heat. Add shrimp and cook until pink on both sides. Remove and set aside in clean bowl. (Note: Do not overcrowd pan; Cook shrimp in batches if needed.)
- Turn heat down to medium under sauté pan and add 2 Tablespoons olive oil, onions, and red pepper; sauté 3 minutes.
- Stir in corn and continue cooking 2 more minutes.
- To pan, add zoodles one handful at a time, tossing and stirring into vegetable mixture until well combined. (Note: Do not overcook zoodles; they should be al dente.)
- Stir in shrimp mixture.
- Add one cup pomodoro sauce and toss to combine.
- Serve family-style or in individual bowls with extra pomodoro on the side.
Chef notes:
- Add heat to shrimp sauté with pinch of crushed red pepper, if desired.
- Top with shaved or grated parmesan, if desired.
- Use any extra pomodoro sauce on toasted baguettes, grilled vegetables or baked fish.
Make this bright recipe with ingredients from Vitacost!
